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Yellow Butter Cake with Chocolate Buttercream
Yellow Butter Cake with Chocolate Buttercream
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Prep Time:
35 minutes
Total Time:
2 hours 10 minutes
Classic scratch-made cake with delicious frosting.
Ingredients:
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 3/4 cup milk
  • 1/2 cup sour cream
  • 1 1/2 cups butter, softened
  • 3 cups powdered sugar
  • 3/4 cup unsweetened baking cocoa
  • 2 tablespoons milk
  • 1 teaspoon vanilla
Instructions:
  • Preheat oven to 350°F. Grease and lightly flour 2 (8-inch) round cake pans. In a small bowl, combine flour, baking powder, and salt; set aside.
  • In a large bowl, cream together 3/4 cup of butter and granulated sugar with an electric mixer until fluffy, for about 2 minutes. Add eggs one at a time and mix until smooth, then stir in 2 teaspoons of vanilla. Gradually mix in the flour mixture and 3/4 cup of milk on low speed, alternating between the two, until smooth. Fold in the sour cream. Divide the batter evenly into pans and gently tap them on the counter a few times to remove any air bubbles.
  • Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then transfer from pans to cooling racks. Let cool completely, approximately 1 hour.
  • Beat the Frosting ingredients in a medium bowl with an electric mixer until smooth and spreadable. Spread 1 cup of frosting over the first cake layer on a plate. Add the second cake layer on top, then frost the sides and top of the cake with the remaining frosting. Store the cake covered loosely at room temperature.

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